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Veal Louisiane

Yield 8 servings


  • 1 tablespoon lard
  • 2 pounds veal round steaks, cut into 8 serving-size pieces
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 2 medium-size green peppers, chopped
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon dried whole thyme
  • 1 bay leaf
  • Hot cooked rice

How to Make It

  1. Melt lard in a large skillet over medium heat. Add veal and cook 5 minutes or until brown, turning once. Remove veal from skillet, reserving pan drippings. Set veal aside.

  2. Stir 2 tablespoons flour into pan drippings in skillet. Cook over medium heat, stirring constantly, 5 minutes or until flour is browned. Add remaining ingredients except hot cooked rice, mixing well. Cook mixture 1 to 2 minutes. Add reserved veal, and simmer, uncovered, 30 minutes or until veal is tender. Remove bay leaf, and discard. Serve veal with sauce over hot cooked rice.

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